Description
This flavorful Tomato Jam recipe combines ripe tomatoes with a blend of spices, apple cider vinegar, and a touch of sweetness to create a versatile condiment perfect for spreading on toast, pairing with cheese, or serving alongside grilled meats. The jam is cooked slowly on the stovetop until thick and jammy, offering a perfect balance of tangy, sweet, and slightly spicy flavors.
Ingredients
Scale
Tomato Jam Ingredients
- 1 ½ pounds ripe tomatoes (diced, about 4 cups)
- â…“ cup granulated sugar (or honey)
- 2 tablespoons apple cider vinegar
- â…“ cup water
- 1 jalapeño (or serrano chile, minced, optional)
- ½ teaspoon kosher salt
- ¼ teaspoon cinnamon
- â…› teaspoon cumin
Instructions
- Combine Ingredients: In a medium saucepan, add diced ripe tomatoes, granulated sugar or honey, apple cider vinegar, water, minced jalapeño (if using), kosher salt, cinnamon, and cumin. Stir everything together to mix well.
- Cook the Jam: Place the saucepan over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low to maintain a gentle simmer. Cook uncovered for 60-70 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency.
- Cool and Serve: Remove the saucepan from heat and allow the tomato jam to cool completely before serving. The jam can be stored in airtight containers and refrigerated for later use.
Notes
- Use ripe, fresh tomatoes for the best flavor and natural sweetness.
- The jalapeño is optional and can be adjusted or omitted for milder heat.
- Stir occasionally during cooking to prevent sticking or burning.
- Store the jam in sterilized jars and refrigerate; it should keep for up to two weeks.
- Try this jam as a topping for grilled cheese sandwiches, crackers with cream cheese, or as a glaze for meats.
